Best 4 Toasted Muesli With Millet Coconut Pistachios And Cranberries Recipes

Calling all health-conscious foodies! Start your day with a nutritious and flavorful breakfast with our Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries. This recipe combines the goodness of wholesome grains, crunchy nuts, sweet dried fruits, and a hint of aromatic spices. Packed with essential vitamins, minerals, and antioxidants, this muesli will give you a sustained energy boost to kick off your day.

In addition to the main recipe, we've included variations to cater to different dietary preferences and taste buds. For a vegan option, replace honey with maple syrup or agave nectar. For a gluten-free version, use gluten-free oats and millet. And for those who love a bit of extra sweetness, add a drizzle of honey or sprinkle some brown sugar before baking.

Our Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries is not just a delightful breakfast option but also a versatile snack that can be enjoyed anytime. Store it in an airtight container at room temperature for up to 2 weeks or freeze it for up to 3 months for a quick and easy grab-and-go snack.

So, get ready to elevate your breakfast routine and enjoy a wholesome and delicious meal that will keep you satisfied and energized throughout the day. Let's dive into the recipes and explore the culinary delights of this nutritious and flavorful muesli!

Check out the recipes below so you can choose the best recipe for yourself!

TOASTED MUESLI WITH ALMONDS, COCONUT AND DARK CHOCOLATE

Toasted Muesli with Almonds, Coconut and Dark Chocolate image

Simple and delicious toasted muesli with almonds, coconut and dark chocolate. This muesli is a healthy, homemade breakfast. Feel free to change up the mix-ins; just replace the almonds, coconut and chocolate with about 3 cups nuts and/or dried fruit (add the dried fruit after the muesil has cooled, like you do with the chocolate in the recipe below). Recipe yields approximately 7 cups muesli.

Provided by Cookie and Kate

Categories Breakfast

Time 25m

Number Of Ingredients 11

Ingredients

4 cups old-fashioned oats
1 1/2 cups sliced almonds
1 1/2 cups large, unsweetened coconut flakes
Scant 1 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons maple syrup
2 tablespoons melted coconut oil
2 teaspoons vanilla extract
1/2 cup mini dark chocolate chips
Milk of choice (I like almond milk) or plain yogurt
Sliced bananas, berries or fruit of choice

Steps:

Preheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine).
In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Do NOT add the chocolate chips; we're saving those for later.
Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 15 minutes.
Let the muesli cool completely before mixing in the chocolate chips (if you add them too soon, the chips will melt and you'll have a delicious mess of chocolatey muesli). Serve individual portions in bowls with almond milk or yogurt. I like to let my muesli rest for a few minutes so the oats soften up a bit. Enjoy!
Store cooled muesli in a freezer-safe bag with the air squeezed out. It keeps best in the freezer (no defrosting time required).

Nutrition Facts : ServingSize 1/2 cup, Calories 326 calories, Sugar 3.7 g, Sodium 169.7 mg, Fat 15.9 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 37.1 g, Fiber 7.4 g, Protein 11 g, Cholesterol 0 mg

TOASTED MUESLI

Toasted Muesli image

Provided by Bobby Flay

Time 30m

Yield about 6 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups old-fashioned rolled oats
1 cup barley flakes
1 cup rye flakes
1/2 cup flaxseed meal
1/2 cup shelled pumpkin seeds
1/2 cup chopped almonds
1/4 cup hazelnuts or pistachios, chopped
1/4 cup golden raisins
1/4 cup dried cherries or cranberries
1/4 cup chopped dried apricots or dates
Pinch of sea salt

Steps:

Preheat the oven to 325 degrees F. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool.
Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly.

TOASTED MUESLI WITH MILLET, COCONUT, PISTACHIOS, AND CRANBERRIES

Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries image

This mixture makes a wonderful parfait with yogurt and fall fruits.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 5 cups

Number Of Ingredients 9

Ingredients

1/3 cup boiling water
1/2 cup whole millet
2 cups gluten-free rolled oats
3/4 cup shelled pistachios
1/2 cup unsweetened coconut flakes
1/2 cup honey
1 tablespoon coconut oil
1 teaspoon fine-grain sea salt
2/3 cup dried cranberries

Steps:

In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes.
Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes.
In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined.
Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes. Once cool, stir in cranberries. Muesli keeps, stored in an airtight container, two weeks.

Nutrition Facts : Calories 280 g, Fat 10 g, Fiber 4 g, Protein 6 g, SaturatedFat 4 g, Sodium 116 g

TOASTED MUESLI

Toasted Muesli image

The pumpkin seeds in our muesli are an excellent source of protein, magnesium, and zinc. Toasting brings out the nutty nuances in the blend. Serve it with low-fat plain Greek yogurt and fresh fruit, such as pitted sweet cherries or berries. Both are high in fiber and rich in antioxidants.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Yield Makes eight 1/2-cup servings

Number Of Ingredients 7

Ingredients

3 cups old-fashioned rolled oats
1/2 cup shelled pumpkin seeds
1/2 cup large unsweetened dried coconut flakes
2 tablespoons sesame seeds
2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
1/4 teaspoon coarse salt

Steps:

Preheat oven to 325 degrees. Combine all ingredients in a bowl; mix well to coat. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring once, until oats are lightly golden, about 20 minutes. Let cool completely.

Tips:

Use a variety of grains: This recipe uses a combination of oats, millet, and coconut, but you can use any type of grain you like. Some other good options include quinoa, amaranth, and buckwheat.
Toast the grains before baking: Toasting the grains gives them a nutty flavor and makes them more crispy.
Add your favorite nuts and seeds: This recipe uses pistachios and cranberries, but you can add any type of nuts and seeds you like. Some other good options include almonds, walnuts, pecans, sunflower seeds, and chia seeds.
Sweeten the muesli to your liking: The recipe calls for maple syrup, but you can use any type of sweetener you like. Some other good options include honey, agave nectar, or brown sugar.
Bake the muesli until it is golden brown: The baking time will vary depending on the type of grains you use and how thick you spread the muesli in the pan. Keep an eye on it and bake it until it is golden brown and crispy.

Conclusion:

This toasted muesli is a delicious and healthy breakfast option that is perfect for busy mornings. It is packed with whole grains, nuts, seeds, and dried fruit, and it is naturally sweetened with maple syrup. The best part is that it can be made ahead of time and stored in an airtight container for up to two weeks. So next time you are looking for a quick and easy breakfast, give this toasted muesli a try!